Ham And Eggwiches Recipe
Ingredients
| Eggs | 6 Small, beaten | |
| Milk | 1/3 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| 1 tablespoon snipped parsley or 1 teaspoon dried parsley flakes | ||
| Onion powder | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 6 3/4-ounce can chunk-style ham, drained and flaked | ||
| American Cheese | 1/2 Cup (16 tbs), shredded | |
| 3 English muffins, split and toasted | ||
| 1 medium tomato, chopped (1/2 cup) (optional) | ||
Directions
In a 1 1/2-quart casserole combine eggs, milk, Parmesan cheese, parsley, onion powder, and pepper.
Stir in ham.
Micro-cook, uncovered, on 100% power (HIGH) 3 to 4 minutes or till almost set, pushing cooked portion to center several times.
Stir in American cheese.
Micro-cook, uncovered, on 100% power (HIGH) 1 to 2 minutes or till cheese is melted and eggs are set, but moist.
Place 2 muffin halves on each of 3 individual plates.
Top with egg mixture; tomato, if desired; and alfalfa sprouts, if desired.
Garnish with parsley, if desired.
Stir in ham.
Micro-cook, uncovered, on 100% power (HIGH) 3 to 4 minutes or till almost set, pushing cooked portion to center several times.
Stir in American cheese.
Micro-cook, uncovered, on 100% power (HIGH) 1 to 2 minutes or till cheese is melted and eggs are set, but moist.
Place 2 muffin halves on each of 3 individual plates.
Top with egg mixture; tomato, if desired; and alfalfa sprouts, if desired.
Garnish with parsley, if desired.
Chef
